A thick, creamy liqueur made from egg yolks, sugar, and brandy — so rich it is eaten with a spoon as much as sipped.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small glass or coupe
Garnishes: whipped cream, cocoa powder
Accompaniments: small spoon, biscuit
Instructions
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1
Whisk egg yolks, sugar, vanilla, and salt in a heatproof bowl over simmering water (bain-marie).
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2
Continue whisking for 10-15 min until the mixture is thick, pale, and reaches 70°C.
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3
Remove from heat. Slowly whisk in brandy until fully incorporated.
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4
Continue whisking until smooth and creamy. The consistency should be thick enough to coat a spoon.
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5
Pour into sterilized bottles and refrigerate. It thickens further as it cools.
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6
Serve in a small glass with a spoon, or top with whipped cream.
Did You Know?
Advocaat is so thick that the Dutch traditionally eat it with a small spoon rather than drink it — it is somewhere between a beverage and a dessert.
Chef's Notes
Equipment Tips
- double boiler or heatproof bowl
- whisk
- bottles for storage
Garnishing
whipped cream, cocoa powder
Accompaniments
small spoon, biscuit
The Story Behind Advocaat
Advocaat originated in the 17th century Netherlands as a substitute for a Brazilian avocado-based drink that Dutch traders had encountered. Unable to source avocados, they recreated the creamy texture using egg yolks and brandy, creating an entirely new category of liqueur.
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